ANAHEIM, PLACENTIA AND LOS ANGELES, CALIFORNIA- As a restaurant owner or manager, there is a variety of factors within your establishment that could affect the cost of your routine professional hood cleanings.
Today we are sharing several of those factors with you, in hope that this information will help keep your cleaning costs to a minimum.
“It is vitally important that restaurants maintain a routine cleaning schedule,” says Massoud Farazandeh, chief executive officer of APS-Hoods, a Placentia and Anaheim hood sale company that operates a fabrication plant in Placentia. “Sometimes cost is a factor in why they prolong their cleanings, but the more time passes between cleanings, the more expensive they become.”
Frequency
How long has it been since your last cleaning? If you have a routine hood cleaning schedule and stick to it, you will get the most competitive price, says Farazandeh, an Anaheim hood cleaning expert. “Additional costs are incurred if you haven’t had the hood cleaned in a while.”
The reason is simple- more time between cleanings means more grease buildup.
Recommended cleaning schedules for restaurants are determined by the Anaheim commercial hoods company according to the type of equipment in the kitchen, the cooking methods used and the volume of food cooked, Farazandeh says.
Generally speaking, any restaurant should have its kitchen exhaust hood, ducts and fans cleaned every six months at a minimum.
If your restaurant uses deep fat fryers and/or charbroilers, you need to have these systems cleaned every three months at a minimum.
Eating establishments using smokehouses or wood fires should undergo monthly cleanings at a minimum.
If you use high volumes of vegetable oils in your cooking processes, you should go no longer than three months between cleanings. When vegetable oil grease is left to build up, it becomes “glue-like” and removing it is a difficult task, says the Anaheim hood installation professional.
Size
Your hood system’s size is another important factor in determining the cleaning costs involved.
If you operate a large kitchen with a number of hoods, that obviously will affect the cost, as well.
Cooking Processes
Just as the cooking processes you use determine the frequency of cleanings, they partially control hood cleaning costs. Viscous grease created in Chinese food restaurants is more difficult to clean than
grease from charbroilers or pizza ovens.
Location
Where your restaurant is located can cause cleaning rates to vary, Farazandeh says. If you are in a stand-alone building or in a strip mall, we likely will have easy access to all of the necessary areas we need to clean.
However, restaurants in airports and shopping malls often pose access issues.
“Keeping these things in mind can help you better budget for these necessary cleanings,” Farazandeh says.
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